Rhubarb and Ginger Crumble Pots
Even though we’re well into spring, it’s been a rainy bank holiday weekend here in England! So I was kind of feeling like I needed some warming comfort food today. I had some lovely local rhubarb and for me, rhubarb was just made to go in a crumble! It was one of my favourite desserts as a child.
Rhubarb can be pretty tart so the addition of the sugar and ginger really balances this. Add some cream or ice cream to the top and allow it to soak into the crumble topping - divine!
Rhubarb and Ginger Crumble Pots
Author Ella Nurse | Date 28/05/2019
prep time: 20 minutes
cook time: 30 minutes
total time: 50 minutes
Servings: 6
Ingredients:
FILLING:
450g rhubarb
40g demarara sugar
1 tsp ground ginger
TOPPING:
60g porridge oats
25g ground almonds
145g plain flour
75g demarara sugar
75g butter
Instructions:
Preheat the oven to 180 degrees fan
Chop the rhubarb into 1 inch pieces and add to a saucepan, along with the sugar and ground ginger
Gently heat, continually stirring, for 10-15 minutes until softened but not too mushy
Whilst the rhubarb is cooking, add the topping fillings to a bowl and rub together with your fingers until it's a rough breadcrumb texture and fully combined
Spoon the rhubarb filling equally into 6 ramekins then add the topping to each
Place all 6 ramekins onto a large tray and bake for 30 minutes
Enjoy hot or cold!
